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  Added: Mar 28, 2008  •  Visited (545)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken Paprikas
What You Need:
  • 3-4 tablespoons freshly rendered lard or oil
  • 1 tablespoon Hungarian paprika
  • 3 yellow onions, peeled and chopped
  • One 3˝-pound chicken, cut into 8 serving pieces
  • 1 cup Chicken Stock or use canned
  • 1 medium tomato, diced
  • 2 Anaheim or Cubanelle green peppers, seeded and coarsely chopped
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper, or more to taste
  • 2 cloves garlic, peeled and crushed

    THICKENING
  • ˝ cup sour cream
  • 2 tablespoons all-purpose flour

  • How To Cook:
    1. Heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika.

    2. Saute the paprika for about 1 minute and add the onions. Saute for a few minutes and add the remaining ingredients, except the thickening, to the pot.

    3. Bring to a simmer and cool, covered, for about 45 minutes to 1 hour or until all is tender. Remove the chicken pieces and set aside.

    4. Mix the sour cream and flour well, using a wire whisk. Add 1 cup of the gravy from the pot to the cream and stir well to avoid lumps.

    5. Stir this mixture into the pot and stir while it thickens. Return the chicken to the pot and restore the heat.

    6. Serve over Hungarian Dumplings.

    NOTE:
        For a very delicious Veal Paprikas, use the above recipe substituting 2˝ pounds of veal stew meat for the chicken.
     
    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Meat & Poultry » Lard & Fat
    Main Ingredient » Vegetables » Onion
    Dish » Main Courses

     





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